Bustan, the modern Israeli hotspot on the Upper West Side, launched a new cocktail program from mixologist Kelsey Didit. Didit is also the beverage director at Brooklyn cocktail haven, Wolf & Deer, and spent years in the fashion industry before diving into hospitality. Her signature style, implemented at Bustan, features drinks as visually striking as they are delicious, often starting with the garnish as inspiration.

Standout options include the Why So Serious, built with the traditional Israeli anis spirit, Arak, combined with Jamaican rum, loganberry liqueur, and grapefruit, garnished with a grapefruit peel. Other creative options include the Frothy Fall, built with Michter's Rye, lemon juice, coffee liqueur, egg white, orgeat syrup, Sambuca and coffee beans as a garnish, as well as the Ginger Bitters, created with Fernet Branca, Michter's Bourbon, lemon and ginger syrup. One drink from the previous menu has remained as a result of its popularity: the Fig Lemonade, built with house-infused fig vodka, St. Germain and ginger beer.

Bar Management, Industry News